Name: Grilled Cumin-Lamb Pitas with Couscous and Yogurt
Yield: Makes 6 servings
Ingredients: 1 1/2 cups plain yogurt; 2 garlic cloves, pressed; 1 tablespoon fresh lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 1/4 pounds boneless lamb sirloin, trimmed, cut into 1-inch cubes; 1 cup water; 1/4 teaspoon salt; 2/3 cup couscous; 1/2 cucumber, seeded, chopped; 1 ripe tomato, chopped; 1/2 small onion, halved, thinly sliced; 2 tablespoons olive oil; 2 tablespoons chopped fresh dill; 6 6-inch-diameter pita breads

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Grilled Cumin-Lamb Pitas with Couscous and YogurtMark Thomas

The manly art of grilling reached its first peak in this decade, as dads stood by their Webers, stoking the fire and pulling dinner from its clutches while moms did the shopping and cleanup. Besides burgers and wienies, people loved to make shish kebab. Today, grilling knows no gender, and skewers remain a handy way to prepare small foods. Experience has taught us that the vegetables are best cooked separately, or not at all—as this hot-cold, tender-crunchy wonder of a sandwich illustrates.

Recipe notes

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